How to Make Soup Dumplings (Xiao Long Bao) at Home ?

Soup dumplings, also known as Xiao Long Bao, are a beloved Chinese delicacy that combines tender dumpling wrappers with a flavorful, juicy filling and a burst of hot, savory soup inside. Originating from the Jiangnan region of China, these dumplings are a staple in dim sum restaurants worldwide. While they may seem intimidating to make at home, this step-by-step guide will walk you through the process, ensuring you can enjoy restaurant-quality soup dumplings in the comfort of your kitchen. Whether you’re a seasoned cook or a beginner, this recipe is designed to be approachable and rewarding. Let’s dive in!

Ingredients

For the Soup Gelatin (Aspic):

• 1 lb (450g) pork skin
• 1 lb (450g) pork bones
• 4 cups (1 liter) water
• 2 slices ginger
• 2 green onions, chopped
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp salt

For the Dumpling Filling:

• 1 lb (450g) ground pork (preferably with some fat)
• 1 tbsp ginger, minced
• 2 green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp white pepper

For the Dumpling Wrappers:

• 2 cups (250g) all-purpose flour
• 3/4 cup (180ml) warm water
• 1/4 tsp salt

For Cooking:

• Cabbage leaves or parchment paper (for steaming)

How to Make Soup Dumplings  Recipe ?

Step 1: Prepare the Soup Gelatin (Aspic)

1. In a large pot, combine pork skin, pork bones, water, ginger, green onions, Shaoxing wine, and salt.
2. Bring to a boil, then reduce heat and simmer for 2-3 hours until the liquid reduces by half.
3. Strain the broth and discard the solids. Let the broth cool, then refrigerate for 4-6 hours until it solidifies into a gelatinous consistency.
4. Once set, chop the gelatin into small cubes.

Step 2: Make the Dumpling Filling

1. In a mixing bowl, combine ground pork, minced ginger, chopped green onions, soy sauce, sesame oil, sugar, salt, and white pepper.
2. Mix well until the filling becomes sticky and well-combined.
3. Gently fold in the chopped soup gelatin cubes. Be careful not to overmix.

Step 3: Prepare the Dumpling Wrappers

1. In a large bowl, mix flour and salt. Gradually add warm water while stirring until a dough forms.
2. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Roll the dough into a long log and cut it into small, equal-sized pieces (about 20-24).
5. Flatten each piece into a thin, round wrapper (about 3 inches in diameter) using a rolling pin.

Step 4: Assemble the Dumplings

1. Place a spoonful of filling (about 1 tbsp) in the center of each wrapper.
2. Gather the edges of the wrapper and pleat them together, twisting at the top to seal the dumpling. Ensure the dumpling is tightly sealed to prevent the soup from leaking.

Step 5: Steam the Dumplings

1. Line a steamer basket with cabbage leaves or parchment paper to prevent sticking.
2. Arrange the dumplings in the steamer, leaving space between them to expand.
3. Steam over boiling water for 8-10 minutes until the dumplings are cooked through and the wrappers are translucent.

Variations

• Vegetarian Soup Dumplings: Replace pork with mushrooms, tofu, and vegetable broth gelatin.
• Seafood Soup Dumplings: Use shrimp or crab meat for the filling and a seafood-based broth gelatin.
• Spicy Soup Dumplings: Add chili oil or chopped chili peppers to the filling for a spicy kick.

Cooking Notes

• The key to perfect soup dumplings is the gelatinized broth. Ensure it’s well-set before adding it to the filling.
• When pleating the dumplings, work quickly to prevent the wrappers from drying out.

Serving Suggestions

• Serve soup dumplings with a dipping sauce made from soy sauce, black vinegar, and shredded ginger.
• Pair with a side of pickled vegetables or a light cucumber salad.

Helpful Tips

• Use a bamboo steamer for authentic results.
• If the dough is too dry, add a few drops of water. If it’s too sticky, dust with flour.
• Freeze extra dumplings on a baking sheet before transferring to a freezer bag for later use.

Related Recipes :

• Split Pea and Ham Soup Recipe
• Hearty Ham and Bean Soup
• Creamy Parmesan Italian Sausage Ditalini Soup

FAQs About Soup Dumplings Recipe

1. Can I make soup dumplings ahead of time?

Yes, you can assemble the dumplings and freeze them before steaming. Steam directly from frozen, adding an extra 2-3 minutes to the cooking time.

2. Why is my soup gelatin not setting?

Ensure you’ve simmered the broth long enough to extract enough collagen from the pork skin and bones. Refrigerate for at least 4 hours.

3. Can I use store-bought dumpling wrappers?

While homemade wrappers are recommended for their texture, you can use store-bought ones in a pinch.

Conclusion

Making soup dumplings at home is a labor of love, but the results are absolutely worth it. With this detailed guide, you’ll be able to recreate the magic of Xiao Long Bao in your own kitchen. Whether you’re serving them as an appetizer, a main course, or a special treat, these dumplings are sure to impress. So roll up your sleeves, gather your ingredients, and get ready to enjoy one of the most iconic dishes in Chinese cuisine!

Print